Burgundy Beef Withparslied Fettuccine Recipe
Ingredients
2 pounds beef tenderloin
1 cup Burgundy or other dry red wine
2 tablespoons Cognac
1 tablespoon black peppercorns
2 bay leaves
1 teaspoon dried whole rhyme
1 teaspoon Worcestershire sauce
Vegetable cooking spray
1 tablespoon olive oil
6 ounces pearl onions, peeled
1 cup canned low-sodium beef broth, undiluted
3 medium carrots, scraped and cut diagonally into 1/2-inch pieces
1 (9-ounce) package frozen artichoke heatts
1/2 pound fresh snow pea pods, trimmed
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon freshly ground pepper
4 cups hot cooked fettuccine (cooked without salt or far)
1 tablespoon chopped fresh parsley
Directions
Trim far from beef; cur beef into 1-inch cubes, and place in a large bowl.
Combine wine and next 5 ingredients, stirring well; pour marinade mixture over beef.
Cover and marinate in refrigerator 8 hours.
Drain beef, reserving marinade.
Set beef aside.
Strain marinade, and set aside.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add half the beef cubes, and cook for 5 minutes or until browned, turning frequently.
Remove beef from skillet, and set aside.
Add remaining beef cubes to skillet, and cook until browned.
Remove beef from skillet, and set aside.
Add onions to skillet, and saute for 5 minutes or until tender.
Stir in reserved marinade and beef broth.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Add carrots, and cook for 5 minutes.
Add artichoke heatts, and cook 6 min-ures.
Add reserved beef cubes, and cook 5 minures.
Add snow peas, and cook 3 minutes or until crisp-render.
Combine cornstarch and water, stirring until smooth; stir cornstarch mixture into beef mixture.
Add freshly ground pepper, stirring well to combine.
Cook until vegetables and meat are render, and mixture is slightly thickened.
Place fettuccine on a serving platter.
Sprinkle parsley over fettuccine, and toss gently to combine.
Top with beef mixture.
Combine wine and next 5 ingredients, stirring well; pour marinade mixture over beef.
Cover and marinate in refrigerator 8 hours.
Drain beef, reserving marinade.
Set beef aside.
Strain marinade, and set aside.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add half the beef cubes, and cook for 5 minutes or until browned, turning frequently.
Remove beef from skillet, and set aside.
Add remaining beef cubes to skillet, and cook until browned.
Remove beef from skillet, and set aside.
Add onions to skillet, and saute for 5 minutes or until tender.
Stir in reserved marinade and beef broth.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Add carrots, and cook for 5 minutes.
Add artichoke heatts, and cook 6 min-ures.
Add reserved beef cubes, and cook 5 minures.
Add snow peas, and cook 3 minutes or until crisp-render.
Combine cornstarch and water, stirring until smooth; stir cornstarch mixture into beef mixture.
Add freshly ground pepper, stirring well to combine.
Cook until vegetables and meat are render, and mixture is slightly thickened.
Place fettuccine on a serving platter.
Sprinkle parsley over fettuccine, and toss gently to combine.
Top with beef mixture.
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